make it casual

Southern Living, Feb 2004 by Poellnitz, Vicki A

Our timeline and do-ahead recipes inspite fuss-free weekend entertaining.

Welcoming guests into your home for several days is easy when you have a plan. Accomplish as much as you can ahead of time, and follow our step-by-step strategy for sure success.

EASY BURRITOS

MAKES 8 TO 10 SERVINGS

PREP: 30 MIN.; COOK: 5 HRS., 30 MIN.

If your company runs late, the meat for the burritos will hold for quite a while. Keep warm on low in the slow cooker, if necessary.

1 large onion, sliced Into rings

1 (3- to 4-pound) sirloin beef roast

½ cup water

2 (1.25-ounce) packages taco seasoning mix, divided

16 (6-inch) flour tortillas

4 cups (16 ounces) shredded Cheddar or Monterey Jack cheese

Toppings: diced tomatoes, diced onions, sliced jalapeno peppers, sour cream, black beans

Pico de Gallo

PLACE onion in bottom of a 5-quart slow cooker; add roast and ½ cup water. Sprinkle 1 package taco seasoning mix over top of roast.

COVER and cook on high 5 hours. Remove roast, and shred with two forks; return to slow cooker, and stir in remaining package of taco seasoning mix. Cover and cook on high for 30 more minutes or until boiling.

HEAT tortillas according to package directions. Using a slotted spoon, spoon beef mixture evenly down center of each tortilla; top with cheese and desired toppings, and roll up. Serve with Pico de Gallo. TATIA WILLIAMS SUMMERVILLE, SOUTH CAROLINA

PICO DE GALLO

MAKES ABOUT 3 CUPS

PREP: 10 MIN.

3 cups diced plum tomatoes

½ cup diced red onion

6 tablespoons chopped fresh cilantro

4 to 6 tablespoons diced Jalapeno peppers

PREPARATION TIMELINE

Friday morning

* Slow-cook roast for burritos.

* Prepare Rico de Gallo, Raspberry Sauce, and Maple-Mint Cream; cover and chill.

Friday late afternoon

* Prepare toppings for burritos.

* Thaw cake in refrigerator for Pound Cake French Toast.

* Combine ingredients for Chicken Marbella; cover and chill overnight. You may also assemble this as you clean up the kitchen after supper.

Saturday Afternoon

* Prepare Colorful Vegetable Salad; cover and chill.

* Purchase ham. (If you have enough refrigerator space, buy ham ahead of time or pick it up Friday afternoon.)

1/3 cup fresh lime juice

½ teaspoon olive oil

¼ teaspoon salt

¼ teaspoon pepper

STIR together all ingredients in a medium bowl. Cover and chill until ready to serve.

POUND CAKE FRENCH TOAST

MAKES 8 SERVINGS

PREP: 5 MIN., COOK: 5 MIN. PER BATCH

Purchase pound cake from a bakery or a frozen loaf pound cake to save time. Or bake your favorite, and freeze it the weekend before. Thaw frozen cake in refrigerator overnight.

3 large eggs

1 ½ cups milk

16 (½-inch) pound cake slices

Maple-Mint Cream (optional)

Raspberry Sauce (optional)

Garnish: fresh mint sprigs

STIR together eggs and milk in a shallow dish.

DIP pound cake slices in egg mixture, evenly coating both sides. Cook pound cake slices, in batches, in a lightly greased large nonstick skillet over medium heat 2 ½ minutes on each side or until golden brown.

SERVE with Maple-Mint Cream and Raspberry Sauce, if desired. Garnish, if desired.

Maple-Mint Cream:

MAKES 2 CUPS

PREP: 5 MIN.

1 cup whipping cream

1 ½ teaspoons plain yogurt

1 ½ teaspoons maple syrup

¼ teaspoon mint extract

BEAT cream at high speed with an electric mixer until soft peaks form. Add yogurt, syrup, and mint extract, beating until blended. LIZ GIPSON

LOVELAND, COLORADO

Raspberry Sauce:

MAKES 2 CUPS

PREP: 5 MIN.

3 (12-ounce) bags frozen raspberries, thawed

3 tablespoons sugar

PROCESS raspberries and sugar in a blender or food processor until smooth, stopping to scrape down sides. Pour mixture through a wire-mesh strainer into a bowl, discarding seeds.

COLORFUL VEGETABLE SALAD

MAKES 8 TO 10 SERVINGS

PREP: 15 MIN., COOK: 5 MIN., STAND: 30 MIN., CHILL: 8 HRS.

This dump-and-stir recipe is a make-ahead timesaver. It's great for a potluck gathering.

¼ cup sugar

½ cup cider vinegar

½ cup vegetable oil

1 teaspoon salt

1 teaspoon paprika

2 (14.5-ounce) cans French-style green beans, drained

2 (15.5-ounce) cans black-eyed peas, drained

2 (15.4-ounce) cans small green peas, drained

2 (4-ounce) jars diced pimientos, drained

1 bunch green onions, sliced (about 1 cup)

1 (16-ounce) package frozen shoepeg corn, thawed

1 green bell pepper, diced

1 cup diced celery

BRING first 5 ingredients to a boil in a small saucepan over medium heat, stirring often, 5 minutes or until sugar dissolves. Remove from heat, and let stand 30 minutes to cool.

STIR together green beans and next 7 ingredients in a large bowl; gently stir in dressing. Cover and chill for 8 hours. Serve with a slotted spoon.

MARY BRUCE ALLEN

BERTRAM, TEXAS

CHICKEN MARBELLA

MAKES 8 TO 10 SERVINGS

PREP: 10 MIN., CHILL: 8 HRS., BAKE: 1 HR.

This recipe has a long ingredient list, but it is always a hit, even with kids. Choose a mixture of everyone's favorite cuts of chicken-such as one package each of bone-in breasts, legs, thighs, and wings-or purchase pick-of-the-chick packages or chicken quarters to equal 8 pounds.

1 (12-ounce) package pitted, bite-size dried plums

1 (3.5-ounce) jar capers

1 (0.5-ounce) bottle dried oregano

6 bay leaves

1 garlic bulb, minced (about 1 tablespoon)